Grilled Margarita Chicken Kabobs Recipe

Grilled Margarita Chicken is the perfect companion to your favorite cerveza or margarita. Chicken breasts marinated in lime juice, spices, chiles, and a hint of sweetness hit the grill for a touch of smoke.

this recipe!

Grilled Margarita Chicken Kabobs

1. To make the marinade, first seed and chop the Serrano pepper. Remember that the Serrano is very spicy, so mind your fingers and don’t touch your eyes!

2. Whisk all marinade ingredients together in a bowl large enough to hold the chicken, too.

3. Add the chicken, cover the dish and allow it to marinate in the refrigerator for at least an hour; for maximum flavor, allow two hours.

4. Grill the chicken over medium-high heat for 10-12 minutes, turning it as it cooks.

What to serve with Margarita Chicken?

As the chicken marinates, you can prepare some of our favorite sides to accompany the Margarita Chicken.

• Festive Corn Salad adds vibrant color and flavorful veggies to the meal. It works great as a taco filler for leftovers, too!
• Watermelon Tajin Salad might upstage the main dish, but it’s perfect for hot summer days. Sweet watermelon, spicy Tajin, and greens make the perfect backdrop for the Margarita Chicken.
• Cilantro Lime Rice couldn’t be easier. Squeeze the juice of 1/2 lime into the finished rice and stir in chopped fresh cilantro and garlic salt to taste. Chopped green onions and red bell peppers make it look even more festive and fancy.

Grilled Margarita Chicken Kabobs

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• Total Time: 2 hours 15 minutes

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Description

Chili-lime marinated chicken breasts grilled to perfection. Can be served as whole breasts or as kebabs.

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Ingredients

Scale 1x2x3x

• 2–3 boneless Chicken Breasts

Marinade

• juice of 1 lime
• 2 cloves Garlic, minced
• 1 Serrano Pepper, minced after removing seeds
• 1 teaspoon Cumin
• 1 teaspoon coriander
• 1 teaspoon dried oregano
• 1 teaspoons Chili Powder
• 1 teaspoon kosher salt
• 1/4 cup avocado oil (or another high heat oil)
• 2 Tablespoons honey

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Instructions

1. Cut chicken breasts into 1 inch cubes for kebabs or leave whole, if desired.
2. Mix all ingredients for marinade in a medium bowl.
3. Add chicken to marinade and cover, place in refrigerator for 1-2 hours.
4. Soak bamboo skewers for 20 minutes and thread chicken onto skewers leaving space between each piece.
5. Grill over medium high direct heat for 12-15 minutes turning every 2-3 minutes

Notes

Serve with cilantro-lime rice and colorful corn salad.

You could use a Margarita Mix for the marinade if you like, and simply add the spices, but the fresh lime juice gives it a more vibrant taste. 

The Serrano pepper is very spicy. If you prefer less heat, substitute a jalapeno pepper.

For a more smoky flavor, use a Chipotle pepper in adobo.

• Prep Time: 2 hours
• Cook Time: 15 minutes

For a complete meal pair it with some Pico de Gallo and rice pilaf, it really brings out all the flavors. Give it a try I’d love to hear what you think.

Linking to… Weekend Wrap-up, Saturday Night Special

Chef